RECIPES
Cacao Crispy Cakes
Do you remember making rice crispy cakes as a kid? Well this is the grown up, healthy version of those
Chocolate has been chemically processed and roasted, which destroys a large amount of the antioxidants and flavanols. Cacao however refers to the Theobroma Cacao tree from which cocoa is derived, and is used when referring to unprocessed versions of the cacao bean. Here are just a few reasons why it’ s so amazing;
• Cacao has over 40 times the antioxidants of blueberries
• Cacao is the highest plant-based source of iron( around 7.3mg per 100g)
• Raw organic cacao has more calcium than cow’ s milk( 160mg per 100g)
• Cacao is a great source of scientifically proven bliss chemicals – serotonin and dopamine
My favourite thing about these rice crispy cakes is how super fast and easy they are to make and how simple the ingredients are to buy. They’ re a brilliant treat to make with the kids and perfect to serve up as bite size, party snack food.
The recipe makes 24 mini crispies. That probably equates to 10- 15 regular, cupcake sized crispy cakes. I like the bite size version because it feels like you’ re having a treat without overdoing it... though trying to resist more than one is virtually impossible!
Prep time 15-20 mins Makes 24 mini cakes
• 100g rice puffs( I like wholegrain with nothing added)
• 75ml coconut oil
• 2 tbsp of cacao powder
• 60ml agave syrup, maple syrup or manuka honey( depending on preference)
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Melt the coconut oil and syrup in a small pan, stir in the cacao to create a smooth, liquid chocolate. Add the rice puffs, stir with a wooden spoon to ensure they’ re evenly cacao coated! They will be sticky and there should be no liquid left in the pan.
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Spoon the rice puffs into individual cupcake cases inside a cupcake tray. Place in the fridge to cool for at least 30 minutes.
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